Edible oils are prone to oxidation during processing and storage that may negatively affect
the oil quality and human health. Determining the peroxide value (PV) of edible oils is …

Background Food items are prepared in different ways like steaming, boiling, freezing,
cooking with oil, shallow frying, deep frying etc. People are more attracted by deep frying …

Effective visualization of moisture content in tea leaves is very important in the tea cultivation
industry and in favor of irrigation management in tea garden. In order to obtain the moisture …

Peroxide value (PV) is one of the most typically used quality parameters to monitor lipid
oxidation. Here, a simple paper-based analytical device (PAD) has been developed to …

The hazardous dyes on mixing with water resources are affecting many life forms. Granite
stone is popular worldwide for decorating floors, making other forms of decorative materials …

Camellia oleifera Abel. is an economically important woody oil plant native to China. To
explore the genetic diversity of wild C. oleifera phenotypic traits and effectively protect these …

Acid value (AV), is a widely used indicator of oil degradation that, by definition, measures the
free fatty acids formed via the hydrolysis of triacyclglycerols. However, based on …

Antioxidant films were prepared by mixing Artemisia sphaerocephala Krasch. gum (ASKG)
with sophora japonica extract (SJE). The physical properties, antioxidant properties and …

The nutritional profile, especially amino acid profile, determines the quality and commercial
value of insect protein products. Multiple previous studies have used spectroscopy …

Soluble solid content (SSC) is a critical index to evaluate the nutrition and flavor quality of
food products. This study presents a novel strategy to predict the SSC in Agaricus bisporus …